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Curried Mushroom Naan With Labneh And Caramelised Onion

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Our curried mushroom naan with labneh and caramelized onion is for those who are after an easy to make dish that packs a flavour punch

Curried Mushroom Naan With Labneh And Caramelised Onion

 4 pieces store bought naan bread*
 5 large portobello mushrooms
 1 large onion, thinly sliced (or 1 cup frozen diced onion)
 2 tbsp olive oil
 1 tsp curry powder
 200 g labneh (strained yogurt)
To serve (optional):
 Fresh parsley or coriander, chopped
1

Remove naan from packaging. Slice the mushrooms into 1cm strips. Peel and dice onion if using fresh.

2

Place naan breads in a hot (180°C) oven and warm for 5 minutes or heat in a microwave for 30 seconds to a minute. If using frozen naan, prepare according to packaging instructions.

3

Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 minutes until the onion is translucent.

4

Add sliced mushrooms and cook for 1–2 minutes, stirring. Add curry powder and continue cooking until mushrooms are evenly cooked through and browned. Remove from heat.

5

To assemble the naan, spread 2 tablespoons of labneh on each naan flatbread. Top with mushrooms and sprinkle with fresh parsley or coriander to serve.

6

Garnish with fresh parsley, if using, and serve.

*Note: You can get frozen naan bread from the supermarket – simply reheat in the oven, or if you have a favourite Indian takeaway or restaurant, buy naan there. We used a garlic and herb naan for extra flavour and less fuss.

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